Marinated Italian Mushrooms

I spent my first 30 years of life thinking I despised mushrooms, only to find out later than I absolutely love them.  Mushroom are packed with cancer fighting nutrients and are a satisfying, meaty addition to your diet.  These are easy to throw together.  I realize two pounds of mushrooms seems like an awful lot, but keep in mind they reduce a lot in size as they cook.

Ingredients:

2 pounds cremini or white button mushrooms.
4 Tbsp extra-virgin olive oil
2 large garlic cloves, minced
1/2 cup thinly sliced shallots 
1/3 cup fresh flat leaf parsley
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp fine grain sea salt
1/4 tsp freshly ground pepper
3-4 Tbsp balsamic vinegar

PREP TIME: 10-15 minutes
COOK TIME: 10-15 minutes

1. Remove the stems from the mushrooms by twisting the stem until it pops off.  Discard the stems or reserve them for another use, such as a stir-fry. Gently rub the mushroom caps with a damp cloth to remove any debris.

2. In a large wok, heat 2 tablespoons of the oil over medium heat.  Add the garlic and shallots and saute for 2-3 minutes.  Raise the heat to medium-high and add the mushroom caps.  Saute, stirring frequently, for 7-8 minutes more.

3. With a slotted spoon, transfer the mushroom mixture to a large bowl, discarding the leftover water and oil in the wok. Stir in the parsley, thyme, oregano, salt, pepper, and remaining 2 tablespoons of oil until combined.

4. Enjoy!